El dragón verde salsa

1. CLEANING THE HABANERO PEPPERS
1. Remove tops, and cut in half.
2. Removes innards, especially seeds. (Most capsaicin resides in connective tissue).

2. PREPARING THE ONIONS & HABANERO PEPPERS
1. Crush garlic clove.
2. Chop red onion into small pieces.
3. Place a shallow pan on the stove on medium heat.
4. Toss in chopped onion, crushed garlic, habanero peppers, and tequila.
5. Add lime zest to taste. (Add additional splashes of tequila if it cooks off too fast. There should be liquid in the pan at all times.)
5. Cook only 2 - 3 minutes, only long enough for onions to absorb tequila flavor. Onions should still be somewhat crunchy, not soft.
6. Pour mixture through strainer to remove excess liquid. Set onion/habanero mixture aside.

3. BLANCHING THE TOMATILLOS
1. Remove outer leaves of tomatillos.
2. Boil the tomatillos for 2 - 4 minutes.
3. Fill a bowl with ice water. Place the tomatillos in the bowl. (Optional: Peel off thin outer skins).

4. ASSEMBLING THE SALSA
1. Place habanero peppers, onions, and tomatillos in a blender. Also add fresh cilantro and agave nectar (for balancing against heat) to taste, and pulse a couple of times, until chunky. Ensure that habanero peppers are not in large chunks!
2. Juice the limes and quarter the avocado.
3. Add lime juice and avocado into the blender. Pulse a couple more times, to desired consistency. Transfer salsa mixture to a bowl.
4. Season to taste with salt, pepper, garlic powder, and any extra lime juice, lime zest, or tequila as necessary. Adjust heat level by adding cayenne pepper powder or chili powder.
5. Let sit in refrigerator for at least 12 hours prior to serving, for flavor development.